Dry aged New York steak

[SmokinEdge]

These were on sale a few weeks ago around $6.00lb so I picked up a couple (boneless). One to slice into steaks the other to dry age in the fridge then cut into steaks. I wrapped this one in collagen sheets and put in in the fridge for just about 3 weeks. These were maybe choice grade. The dry time made the meat darken up and get a bit sticky to the touch. The smell, while mild was very pleasant to a carnivore.
Fried these up in duck fat. Steaks seasoned with simple SPG. Then finished with butter. They went over into medium range but were still delicious for a sub grade meat.
The collagen sheets work just as well as Umaidry bags and cheaper. Posting this just for informational purposes. Thanks for stopping by.

 

[TNJAKE]

Looks mouth watering. I need to give dry aging a try. Nice work bud!

 

[DougE]

If that tastes even half as good as it looks, you got some good eating there.

 

[SmokinEdge]

Thanks guys. It’s dang good. Not sure you gain a lot on prime beef, but for select or choice cuts it tenderizes and ups the flavor for sure. Just wrap them up and leave it in the fridge on a wire rack for 3-4 weeks. You lose some to trim, but its worth it.

 

[bauchjw]

Wow! That looks incredible! I gotta try that. Nice work, thank you for the info!

 

[Fueling Around]

That is eye candy. Strip loin is our favorite cut of beef for the versatility.
I love dry aged, but wife will not eat it.
We have a happy compromise called prime.

 

[jcam222]

Looks great! Like Jake I need to give this a try! I’ve got several choice rib roasts I’m the freezer. Wish I’d taken a couple out and started this a couple weeks ago.

 

[smokerjim]

They look excellent

 

[negolien]

freakin awesome ty for sharing

 

[yankee2bbq]

These were on sale a few weeks ago around $6.00lb so I picked up a couple (boneless). One to slice into steaks the other to dry age in the fridge then cut into steaks. I wrapped this one in collagen sheets and put in in the fridge for just about 3 weeks. These were maybe choice grade. The dry time made the meat darken up and get a bit sticky to the touch. The smell, while mild was very pleasant to a carnivore.
Fried these up in duck fat. Steaks seasoned with simple SPG. Then finished with butter. They went over into medium range but were still delicious for a sub grade meat.
The collagen sheets work just as well as Umaidry bags and cheaper. Posting this just for informational purposes. Thanks for stopping by.

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Looks delicious!
I had a question, what is collagen sheets? And where can one find those?

 

[SmokinEdge]

Looks delicious!
I had a question, what is collagen sheets? And where can one find those?

https://www.sausagemaker.com/searchresults.asp?Search=Collagen+sheets

 

[pushok2018]

That is awesome! Looks so delicious... I always wanted to try/experiment on this but what hold me back is I didn't want to loose a big portion of pretty expensive meat. It doesn't look like you had a lot of waste....

 

[sandyut]

Oh Man that looks great!

 

[SmokinEdge]

That is awesome! Looks so delicious... I always wanted to try/experiment on this but what hold me back is I didn't want to loose a big portion of pretty expensive meat. It doesn't look like you had a lot of waste....

Not bad, I trim a smidge over a 1/4 inch all the way around. Some spots not quite that much. Now if you go 6 weeks or so, it gets worse, but I find 3-4 weeks as ample.

 

[olaf]

I recently paid a bit too much on a top loin I need to try this

 

[one eyed jack]

Great looking results!
How many layers of the collagen sheet do you wrap with, and is there any drainage as the beef dries? Do you need a drip pan underneath?

LIKE

Thanks

 

[SmokinEdge]

Great looking results!
How many layers of the collagen sheet do you wrap with, and is there any drainage as the beef dries? Do you need a drip pan underneath?

LIKE

Thanks

I used one sheet, so some parts were double layered and others single layer. The sheet was bigger than was required for this piece but I used it all anyway. Most important thing is to make sure the sheet touches the meat with no air pockets. Wiping the surface of the meat with a damp towel is helpful in getting the collagen to stick to the meat evenly.

This is just air drying/aging under refrigeration, so no liquid is extracted and no drip pan needed. Wrap the meat, place on a elevated wire rack so air can flow around it, and then the waiting.

 

[one eyed jack]

Thanks Edge.

 

[Brokenhandle]

Looks delicious! Now all I need is a hunk of meat , some collagen sheets, and patience! 2 of 3 things are easily attainable!

Ryan

 

[one eyed jack]

I found collagen sheets on Amazon with free prime shipping.

The sheets are a little smaller than those in Smoking Edge's link but a few bucks cheaper, (when you factor in shipping with the "Edge" sheets).